Organic strawberries were $2.50 per pound this weekend at the market. Rather than just buy my usual pound-- which I cut up throughout the week and include in breakfasts and salads-- and save $2.50, you had better believe I picked the two best packages I could find and bought them both.

What to do with the extra pound? Easy. Turn it into this summery dessert that just provides one more reason to love strawberry season 🍓🙌

This is the only pie I ate this year, and I like it better than pumpkin. I also might just like the fact that I didn't eat pumpkin pie on Thanksgiving and the world is still in orbit. (#nontraditionalist)

Last year after Sunset magazine published the recipe for this pie, I made it on a weekday, just for fun, because that's what I used to do before I was employed. So if you have the time, you don't need a special day. Make it whenever, for no specific reason.

The word “bakewell” has come up several times during my travels through the interwebs as of late, always in conjunction with the word “tart.” Now I obviously know what a tart is, but I confess I really had no idea what bakewell meant and had never looked it up.